Whole Roasted Cauliflower with Olive Oil and Capers |
|
 |
Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
Roasting a whole head of cauliflower at high heat creates beautifully caramelized florets. It's perfectly offset by fresh parsley and a drizzle of a quick lemon dressing. Ingredients:
1 (2-pound) head cauliflower, green leaves discarded |
1/4 cup plus 2 tablespoons extra-virgin olive oil |
1 teaspoon salt |
1 tablespoon fresh lemon juice, or to taste |
1 tablespoon drained small capers (packed in brine) |
1/4 teaspoon black pepper |
2 cups loosely packed fresh flat-leaf parsley sprigs |
Directions:
1. Put oven rack in middle position and preheat oven to 450°F. Lightly oil a 9-inch pie plate or square baking dish.
2. Core cauliflower, leaving head intact, then discard core and put cauliflower head in pan. Drizzle 2 tablespoons olive oil over top of cauliflower and sprinkle with 1/2 teaspoon salt. Bake until tender, 1 to 1 1/4 hours. Transfer to a serving dish.
3. Whisk together lemon juice, capers, pepper, and remaining 1/2 teaspoon salt in a small bowl, then whisk in remaining 1/4 cup oil.
4. Surround cauliflower with parsley sprigs and drizzle cauliflower and parsley with dressing.
|
|